Found: 8
Select item for more details and to access through your institution.
Changes in chemical and sensory characteristics of Chemlali extra-virgin olive oil as depending on filtration.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201500602
- By:
- Publication type:
- Article
Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC, and multivariate analysis.
- Published in:
- European Journal of Lipid Science & Technology, 2016, v. 118, n. 4, p. 512, doi. 10.1002/ejlt.201500149
- By:
- Publication type:
- Article
Enrichment of pan-frying refined oils with olive leaf phenolic-rich extract to extend the usage life.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 12, p. 1443, doi. 10.1002/ejlt.201300037
- By:
- Publication type:
- Article
Effect of containers on the quality of Chemlali olive oil during storage.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1948, doi. 10.1007/s13197-014-1273-2
- By:
- Publication type:
- Article
Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cow's milk.
- Published in:
- South Asian Journal of Experimental Biology, 2019, v. 9, n. 1, p. 17, doi. 10.38150/sajeb.9(1).p17-22
- By:
- Publication type:
- Article
Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 7, p. 1219, doi. 10.1007/s00217-016-2836-4
- By:
- Publication type:
- Article
Quality assessment of refined oil blends during repeated deep frying monitored by SPME- GC- EIMS, GC and chemometrics.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 7, p. 1594, doi. 10.1111/ijfs.13129
- By:
- Publication type:
- Article
Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics.
- Published in:
- Food Analytical Methods, 2016, v. 9, n. 3, p. 712, doi. 10.1007/s12161-015-0249-9
- By:
- Publication type:
- Article